Plums with Prosciutto, Goat Cheese, Baby Arugula, and Champagne Vinegar
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon honey
- 1 teaspoon minced shallot
- Carbohydrate 9 g(3%)
- Cholesterol 23 mg(8%)
- Fat 13 g(21%)
- Fiber 1 g(5%)
- Protein 10 g(20%)
- Saturated Fat 6 g(32%)
- Sodium 386 mg(16%)
- Calories 193
Preparation Roll cheese into 1-inch-thick log about 10 inches long. Sprinkle with 3/4 teaspoon pepper. Cut log crosswise into 6 equal pieces. Wrap each piece with prosciutto. Whisk vinegar, shallot, mustard, and honey in medium bowl; gradually whisk in oil. Season with salt and pepper. Add arugula; toss to coat. Divide plums and prosciutto-wrapped goat cheese pieces among plates. Place dressed arugula alongside; garnish with mint.
Preparation Roll cheese into 1-inch-thick log about 10 inches long. Sprinkle with 3/4 teaspoon pepper. Cut log crosswise into 6 equal pieces. Wrap each piece with prosciutto. Whisk vinegar, shallot, mustard, and honey in medium bowl; gradually whisk in oil. Season with salt and pepper. Add arugula; toss to coat. Divide plums and prosciutto-wrapped goat cheese pieces among plates. Place dressed arugula alongside; garnish with mint.
